Hearty Root Vegetable Gratin
A delicious way to make use of all the root vegetables in your vegetable basket.
- Makes : 6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 1:40 hours
1 Tbsp (15 ml) butter
1 small butternut, peeled and sliced into thin rings
2 bulbs beetroot, washed well and thinly sliced
2 small sweet potatoes, peeled and thinly sliced
2 large carrots, peeled and thinly sliced lengthways
2 large parsnips, peeled and thinly sliced lengthways
1 large onion, halved and thinly sliced
2 C (500 ml) reduced-fat cream
2 sprigs rosemary, chopped
2 sprigs thyme, chopped
3 cloves garlic, crushed
salt and pepper to taste
3 Tbsp (45 ml) finely grated Parmesan cheese (optional)
Preheat the oven to 180 °C. Grease a large baking dish with butter.
Layer the sliced root vegetables and the onion (make sure that the beetroot layer is near the bottom or you will have a pink vegetable bake!).
Mix the cream with the herbs and the garlic. Season well to taste and pour over the layered vegetables. Cover with foil, shiny side towards the food, and bake for 1 hour until the vegetables are almost tender. Remove the foil and bake for another 20 minutes. Sprinkle over the Parmesan cheese, if using, and bake for a further 15–20 minutes until golden.
This bake is delicious with a crisp salad on the side.
Tips: For a lighter option, replace the cream with 1½ C (375 ml) prepared vegetable stock.
Use a food processor with a slicer attachment or a manual slicer to slice the vegetables.